CN114196475A - Ginger flower essence - Google Patents
Ginger flower essence Download PDFInfo
- Publication number
- CN114196475A CN114196475A CN202111338285.6A CN202111338285A CN114196475A CN 114196475 A CN114196475 A CN 114196475A CN 202111338285 A CN202111338285 A CN 202111338285A CN 114196475 A CN114196475 A CN 114196475A
- Authority
- CN
- China
- Prior art keywords
- oil
- acetate
- ginger
- fragrance
- geraniol
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/0003—Compounds of unspecified constitution defined by the chemical reaction for their preparation
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/0007—Aliphatic compounds
- C11B9/0015—Aliphatic compounds containing oxygen as the only heteroatom
Landscapes
- Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- General Chemical & Material Sciences (AREA)
- Fats And Perfumes (AREA)
- Cosmetics (AREA)
Abstract
The invention discloses a ginger flower essence. The ginger flower essence comprises, by mass, 20-60% of flower fragrance components, 8-20% of green fragrance components, 0-15% of fruit fragrance components, 2-10% of animal fragrance components, 1-5% of herbal medicine-cool feeling components, 0.05-10% of spicy fragrance components and the balance of a solvent. The method determines the fragrance shunting and characteristic fragrance components by evaluating the fragrance of the fresh ginger flower and the ginger flower essential oil; thereby determining the aroma composition of the ginger flower essence. The ginger flower essence disclosed by the invention is natural in components, pleasant and appropriate in fragrance, and has a good application prospect.
Description
Technical Field
The invention relates to a ginger flower essence, and belongs to the technical field of essence spices.
Background
The Hedychium coronarium is a plant of Zingiber of Zingiberaceae, and its rhizome and leaf are similar to those of Zingiber officinale, so that it can be named as Zingiber officinale flower, and also can be named as butterfly ginger and white ginger flower. The ginger flower is considered as a plant with homology of medicine and food, the tender bud and the flower of the ginger flower can be eaten, and the rhizome of the ginger flower is a substitute of the ginger. Taiwan guest tribe of china has the tradition of grinding dried ginger flower rhizome into powder as spice; the leaves of the ginger flower are used as a material with special fragrance and are wrapped into ginger flower zongzi; the flowers of the ginger flowers have special fragrance and also have the effect of repelling mosquitoes.
In recent years, with the development of society and the improvement of living standard of people, people can enjoy the life, and daily chemical essence is used for perfuming daily chemical products and is also used for manufacturing perfume. Meanwhile, some raw materials are also considered to have benefits to the human body and are considered as one material of aromatherapy. At present, ginger flower essence is rarely available in the market, and most of the ginger flower essence does not have good fragrance, even the ginger flower essence is far from the characteristic fragrance of ginger flowers. How to prepare a pleasant ginger essence with appropriate fragrance is still a technical problem to be solved at present.
Disclosure of Invention
The technical problem solved by the invention is as follows: how to prepare the ginger flower essence which is pleasant and has proper fragrance.
In order to solve the technical problems, the invention provides ginger flower essence which is characterized in that the formula comprises 20-60% of flower fragrance component, 8-20% of green fragrance component, 0-15% of fruit fragrance component, 2-10% of animal fragrance component, 1-5% of herbal medicine-cool feeling component, 0.05-10% of spicy fragrance component and the balance of solvent in percentage by mass;
the floral component is selected from a mixture of geraniol, citronellol, nerol, rhodinol, phenethyl alcohol, phenylacetaldehyde dimethyl acetal, methyl dihydrojasmonate, methyl hexyl cinnamaldehyde, methyl amyl cinnamaldehyde, cyclamen aldehyde, ginger flower essential oil and neroli oil;
the green note component is a mixture of a plurality of linalool, terpineol, galbanum ester, cyclic galbanum ester, prival, leaf alcohol acetate, leaf alcohol butyrate, leaf alcohol isobutyrate, linalyl acetate, linalyl butyrate, breeze aldehyde, sea breeze aldehyde, bergamot oil and orange leaf oil;
the fruit aroma component is selected from a mixture consisting of geranyl acetate, citronellyl acetate, limonene, citral, isocyclocitral, phenethyl acetate, ethyl butyrate, ethyl 2-methylbutyrate, malyl, cucurbitol, lemon oil and bergamot oil;
the animal incense component is at least one of galaxolide, musk T, cyclopentadecanolide and synephrine;
said herbal-cooling ingredient is selected from the group consisting of hexyl salicylate, benzyl salicylate, bornyl salicylate, isobornyl salicylate, peppermint oil, spearmint oil and eucalyptus oil;
the spicy rhyme component is at least one of ginger oil, clove bud oil and ginger rhizome oil.
Preferably, the using concentrations of the ginger flower essential oil, the orange flower oil, the bergamot oil, the orange leaf oil, the lemon oil, the peppermint oil, the spearmint oil, the eucalyptus oil, the ginger oil, the clove bud oil and the ginger flower rhizome oil are all 3-10 wt%, and the solvent is an ethanol water solution.
Preferably, the formulation comprises, in mass percent, 4.6% of terpineol, 3.4% of linalool, 0.58% of galbanum ester, 0.5% of breeze aldehyde, 0.05% of leaf alcohol, 0.10% of leaf acetate, 0.05% of leaf butyrate, 0.13% of ligustral, 0.06% of cygon cyclogracile, 0.5% of 5% of litsea cubeba oil, 0.12% of isocyclocitral, 0.08% of ethyl 2-methylbutyrate, 3% of 5% of lemon oil, 0.5% of geranyl acetate, 0.05% of citronellyl acetate, 0.2% of 5% of clove bud oil, 3% of ginger oil, 1.5% of benzyl salicylate, 0.12% of hexyl salicylate, 0.06% of bornyl acetate, 0.03% of isoborneol acetate, 2% of 5% of peppermint oil, 3% of geraniol, 45% of methyl dihydrojasmonate, 0.9% of nerol, 0.63% of geraniol, 0.06% of geranial, 0.05% of ethyl benzoate, 8% of musk ethyl benzoate, and the balance of a solution of T, water, the mass concentration of the ethanol water solution is 75%.
Preferably, the formulation comprises, in mass percent, 3.5% of terpineol, 3.4% of linalool, 0.58% of galbanum, 0.5% of breeze, 0.35% of leaf alcohol, 0.15% of leaf acetate, 0.05% of leaf butyrate, 0.13% of prival, 0.06% of cygon, 0.5% of litsea cubeba oil, 5% of zingiber oil, 0.12% of isocyclocitral, 0.08% of ethyl 2-methylbutyrate, 5% of lemon oil, 0.25% of geranyl acetate, 0.1% of citronellyl acetate, 0.2% of clove bud oil, 5% of ginger oil, 0.15% of benzyl salicylate, 0.12% of hexyl salicylate, 0.06% of campholyl acetate, 0.03% of isobornyl acetate, 5% of peppermint oil, 1% of geraniol, 32% of methyl dihydroconate, 0.63% of jasmonic acid, 0.63.9% of geraniol, 0.6% of ethyl galbanum benzoate, 5% of geraniol, 0.4% of geraniol, 0.25% of geranyl acetate, 0.1% of geraniol, 0.1%, and 5% of geranyl acetate, 1% of cyclopentadecanolide, 1% of hypecox and the balance of ethanol water solution, wherein the mass concentration of the ethanol water solution is 75%.
Compared with the prior art, the invention has the following beneficial effects:
the method determines the fragrance shunting and characteristic fragrance components by evaluating the fragrance of the fresh ginger flower and the ginger flower essential oil; thereby determining the aroma composition of the ginger flower essence; the ginger flower essence disclosed by the invention is natural in components, pleasant and appropriate in fragrance, and has a good application prospect.
Detailed Description
In order to make the invention more comprehensible, preferred embodiments are described in detail below.
Example 1
A method for analyzing aroma components of fresh flowers of ginger through a solid phase microextraction method comprises the following steps:
1. cleaning fresh ginger flowers with clear water, and draining water at room temperature;
2. aging the solid phase micro-extraction device at the gas chromatography sample inlet for 30 min;
3. placing fresh flos Zingiberis recens in headspace bottle, incubating at 45 deg.C for 10min, inserting solid phase micro-extraction device into headspace bottle, slowly and carefully spinning out fiber head, and performing fragrance extraction for 30 min. After the extraction time is over, the extraction head is slowly and carefully drawn out, and the extractor is taken out;
4. the solid phase micro-extraction device is rapidly transferred to a sample inlet of a gas chromatography-mass spectrometer, and gas chromatography-mass spectrometry is carried out by an Agilent Technologies GC-6890 gas chromatograph &5973N-MS mass spectrometer. A DB-5MS (5% phenylmethylsiloxane, 60 mm. times.0.25 mm, 0.25 μm) capillary column was equipped with 99.99% specification nitrogen as carrier gas at a flow rate of 1.0mL/min and a split ratio of 30: 1. The column temperature was first raised from 50 ℃ to 120 ℃ at a rate of 10 ℃/min (5 min hold), then to 160 ℃ at a rate of 3 ℃/min (10 min hold), and finally to 230 ℃ at a rate of 2 ℃/min (10 min hold). The mass spectrum is subjected to electron impact ionization (EI) of 70eV, and the scanning range is 40-500 m/z;
5. the data obtained by the analysis of the gas chromatography-mass spectrometer are subjected to peak area normalization and quantification through software, and the component analysis result is matched with a Wiley/NIST database to obtain the components of the volatile aroma of the fresh ginger flower and the relative content of each component, as shown in Table 1.
TABLE 1 volatile aroma components and contents of fresh ginger flower
Example 2
Analysis of aroma components of ginger flower essential oil:
1. cleaning fresh ginger flowers with clear water, draining water at room temperature, and performing steam distillation to obtain ginger flower essential oil;
2. the ginger flower essential oil is subjected to operations of dewatering and filtering, and then 0.1 mu L of essential oil is taken to carry out gas chromatography-mass spectrometry combined analysis by adopting a direct sample injection mode. Gas chromatography-mass spectrometry was performed using an Agilent Technologies GC-6890 gas chromatograph &5973N-MS mass spectrometer. A DB-5MS (5% phenylmethylsiloxane, 60 mm. times.0.25 mm, 0.25 μm) capillary column was equipped with 99.99% specification nitrogen as carrier gas at a flow rate of 1.0mL/min and a split ratio of 30: 1. The column temperature was first raised from 50 ℃ to 120 ℃ at a rate of 10 ℃/min (5 min hold), then to 160 ℃ at a rate of 3 ℃/min (10 min hold), and finally to 230 ℃ at a rate of 2 ℃/min (10 min hold). Mass spectra were scanned at 70eV electron impact ionization (EI) over a range of 40-500 m/z.
3. Analyzing the obtained data by a gas chromatography-mass spectrometer, performing peak area normalization and quantification by software, and matching the component analysis result with a Wiley/NIST database to obtain the components of the volatile aroma of the ginger flower essential oil and the relative content of each component, as shown in Table 2.
TABLE 2 volatile fragrance component and content of Zingiber officinale essential oil
Example 3
A method for determining fragrance shunting based on sensory evaluation experiments comprises the following steps:
1. summoning a sensory evaluation panel of 20 people aged 20-40 years from 10 men and 10 women, wherein the panellists are trained in sensory evaluation for more than 2 weeks;
2. the sensory evaluation panel member is required to be familiar with the fragrance represented by the fragrance notes of flowery odour, green fragrance, fruit fragrance, spicy fragrance, costustoot, cool feeling and the like firstly, and then is familiar with the fragrance intensity standard product;
3. sensory evaluation panel personnel determine the fragrance branches of the fresh ginger flower and the ginger flower essential oil on the basis of data obtained by a gas chromatography-mass spectrometer, and give comprehensive scores, and the results are shown in table 3.
TABLE 3 fragrance branching and scoring
| Fragrance shunting | Floral fragrance | Green incense | Spicy | Fruit incense | Cool feeling |
| Fresh ginger flower | 4.12 | 2.54 | 1.02 | 0.5 | 1.24 |
| Ginger flower essential oil | 3.28 | 2.11 | 1.34 | 0.32 | 2.47 |
Combining the above results, it was determined that the formulation of the ginger flower essence is selected from the group consisting of a flower fragrance component, a green fragrance component, a fruit fragrance component, an animal fragrance component, a herbal-cool feeling component, and a spicy fragrance component. Wherein the floral component is selected from geraniol, citronellol, nerol, rhodinol, phenethyl alcohol, phenylacetaldehyde dimethyl acetal, methyl dihydrojasmonate, methyl hexyl cinnamaldehyde, methyl amyl cinnamaldehyde, cyclamen aldehyde, ginger essential oil and neroli oil; the green note component is selected from linalool, terpineol, galbanum ester, cyclic galbanum ester, ligustral, leaf alcohol acetate, leaf alcohol butyrate, leaf alcohol isobutyrate, linalyl acetate, linalyl butyrate, fresh air aldehyde, sea air aldehyde, bergamot oil and orange leaf oil; the fruity charm component is selected from geranyl acetate, citronellyl acetate, limonene, citral, isocyclocitral, phenethyl acetate, ethyl butyrate, ethyl 2-methylbutyrate, malyl, cucurbitol, lemon oil and bergamot oil; the animal incense component is selected from Cola musk, musk T, cyclopentadecanolide and sea Buddha musk; the herbal-cool component is selected from hexyl salicylate, benzyl salicylate, bornyl salicylate, isobornyl salicylate, peppermint oil, spearmint oil and eucalyptus oil; the pungent and fragrant component is selected from ginger oil, clove bud oil and ginger rhizome oil.
Example 4
The ginger flower essence comprises the following raw materials in percentage by mass:
TABLE 4 formula of ginger flower essence
The preparation of the ginger flower essence comprises the following steps:
the components in the formula shown in the table 4 are stirred and mixed for 60min at 150rpm, and the mixture is kept stand for 3h to obtain the ginger flower essence.
The ginger flower essence prepared in example 4 has characteristic fragrance of white flower fragrance, clear flower fragrance and characteristic fresh flower fragrance. Meanwhile, the ginger has the characteristic spicy feeling of ginger. The essence head fragrance is citrus, fruit fragrance and green fragrance; the body fragrance is the characteristic fragrance, white flower fragrance, fruit fragrance and cool feeling of the ginger flower; the bottom incense is mild fragrance of radix aucklandiae and Moschus. The essence in the embodiment 4 has similar fragrance with ginger flower, has rich fragrance and is popular.
Example 5
The ginger flower essence comprises the following raw materials in percentage by mass:
TABLE 5 formula of ginger flower essence
The preparation of the ginger flower essence comprises the following steps:
the components in the formula shown in the table 5 are stirred and mixed for 100min at 300rpm, and the mixture is kept stand for 6h to obtain the ginger flower essence.
The ginger flower essence prepared in example 5 has a characteristic white flower fragrance, and the flower fragrance is green with a slightly fresh note. Meanwhile, the product has slightly sweet spicy taste. The essence head fragrance main body is fruit fragrance and green fragrance; the body fragrance is the characteristic fragrance of the ginger flower, the white flower fragrance and the fruit fragrance, and is slightly cool; the bottom incense is made of radix aucklandiae and marine odor type. The essence in the embodiment 5 has similar fragrance with ginger flower, has rich fragrance and is popular. Compared with example 4, the fragrance of example 5 is softer, has a heavy floral note, and has a mild white musk odor.
While the invention has been described with respect to a preferred embodiment, it will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention.
Claims (4)
1. The ginger flower essence is characterized in that the formula comprises, by mass, 20-60% of flower fragrance components, 8-20% of green fragrance components, 0-15% of fruit fragrance components, 2-10% of animal fragrance components, 1-5% of herbal medicine-cool feeling components, 0.05-10% of spicy fragrance components and the balance of a solvent;
the floral component is selected from a mixture of geraniol, citronellol, nerol, rhodinol, phenethyl alcohol, phenylacetaldehyde dimethyl acetal, methyl dihydrojasmonate, methyl hexyl cinnamaldehyde, methyl amyl cinnamaldehyde, cyclamen aldehyde, ginger flower essential oil and neroli oil;
the green note component is a mixture of a plurality of linalool, terpineol, galbanum ester, cyclic galbanum ester, prival, leaf alcohol acetate, leaf alcohol butyrate, leaf alcohol isobutyrate, linalyl acetate, linalyl butyrate, breeze aldehyde, sea breeze aldehyde, bergamot oil and orange leaf oil;
the fruit aroma component is selected from a mixture consisting of geranyl acetate, citronellyl acetate, limonene, citral, isocyclocitral, phenethyl acetate, ethyl butyrate, ethyl 2-methylbutyrate, malyl, cucurbitol, lemon oil and bergamot oil;
the animal incense component is at least one of galaxolide, musk T, cyclopentadecanolide and synephrine;
said herbal-cooling ingredient is selected from the group consisting of hexyl salicylate, benzyl salicylate, bornyl salicylate, isobornyl salicylate, peppermint oil, spearmint oil and eucalyptus oil;
the spicy rhyme component is at least one of ginger oil, clove bud oil and ginger rhizome oil.
2. The zingiber officinale roscoe essential oil of claim 1, wherein the zingiber officinale roscoe essential oil, the neroli oil, the bergamot oil, the orange leaf oil, the lemon oil, the peppermint oil, the spearmint oil, the eucalyptus oil, the ginger oil, the clove bud oil and the zingiber officinale roscoe rhizome oil are used in concentrations of 3-10 wt%, and the solvent is an ethanol aqueous solution.
3. The zingiber officinale essential oil of claim 1, wherein the formulation comprises, in mass percent, 4.6% of terpineol, 3.4% of linalool, 0.58% of galbanum, 0.5% of breeze aldehyde, 0.05% of leaf alcohol, 0.10% of leaf acetate, 0.05% of leaf butyrate ester, 0.13% of ligustral, 0.06% of cygon ester, 0.5% of 5% of litsea cubeba oil, 0.12% of isocyclocitral, 0.08% of ethyl 2-methylbutyrate, 5% of 3% of lemon oil, 0.5% of geranyl acetate, 0.05% of citronellyl acetate, 0.2% of clove bud oil, 5% of ginger oil, 1.5% of benzyl salicylate, 0.12% of hexyl salicylate, 0.06% of borneol acetate, 0.03% of isoborneol acetate, 5% of 2% of menthol oil, 3% of geraniol, 45%, 0.9% of methyl jasmonate, 0.63% of geraniol, 0.05% of ethyl geraniol, 0.05% of geranyl acetate, 0.0.0.05% of geranyl acetate, 0.12% of geraniol, and 0.05% of geranyl acetate, 8% of galaxolide musk, T2% of musk and the balance of ethanol water solution, wherein the mass concentration of the ethanol water solution is 75%.
4. The zingiber officinale essential oil of claim 1, wherein the formulation comprises, in mass percent, 3.5% terpineol, 3.4% linalool, 0.58% galbanum, 0.5% breeze aldehyde, 0.35% geraniol, 0.15% geranyl acetate, 0.05% geranyl butyrate, 0.13% ligustral, 0.06% cygon, 0.5% litsea cubeba oil, 0.5% zingiber officinale essential oil, 0.12% isocitral, 0.08% ethyl 2-methylbutyrate, 5% lemon oil, 3% geranyl acetate, 0.1% citronellyl acetate, 0.2% clove bud oil, 5% ginger oil, 0.15% benzyl salicylate, 0.12% hexyl salicylate, 0.06% borneol acetate, 0.03% isobornyl acetate, 1% peppermint oil, 1% jasmonic acid, 0.63% methyl jasmonate, 0.9.9% dihydrogeraniol, 0.63% geraniol, 0.4% geraniol, 0.5% geranyl acetate, 0.15%, and 0.1% geraniol, 0.5% of ethyl benzoate, 6% of galaxolide, 1% of cyclopentadecanolide, 1% of hypecox and the balance of an ethanol water solution, wherein the mass concentration of the ethanol water solution is 75%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111338285.6A CN114196475A (en) | 2021-11-12 | 2021-11-12 | Ginger flower essence |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111338285.6A CN114196475A (en) | 2021-11-12 | 2021-11-12 | Ginger flower essence |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114196475A true CN114196475A (en) | 2022-03-18 |
Family
ID=80647480
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111338285.6A Pending CN114196475A (en) | 2021-11-12 | 2021-11-12 | Ginger flower essence |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114196475A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103113991A (en) * | 2013-02-22 | 2013-05-22 | 广州联丰香料科技有限公司 | Preparation method of ginger flower peakodor |
| JP2020132680A (en) * | 2019-02-13 | 2020-08-31 | ライオン株式会社 | Flavor preparation and domestic product containing the flavor preparation |
| CN113512467A (en) * | 2021-05-11 | 2021-10-19 | 上海应用技术大学 | Citrus-ginger fragrance air freshener and preparation method thereof |
-
2021
- 2021-11-12 CN CN202111338285.6A patent/CN114196475A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103113991A (en) * | 2013-02-22 | 2013-05-22 | 广州联丰香料科技有限公司 | Preparation method of ginger flower peakodor |
| JP2020132680A (en) * | 2019-02-13 | 2020-08-31 | ライオン株式会社 | Flavor preparation and domestic product containing the flavor preparation |
| CN113512467A (en) * | 2021-05-11 | 2021-10-19 | 上海应用技术大学 | Citrus-ginger fragrance air freshener and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 刘佳: "一款男士香水香精的仿配研究", 中国洗涤用品工业 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US11773344B2 (en) | Terpene-based compositions, processes, methodologies for creation and products thereby | |
| Zhou et al. | Volatile compound analysis and aroma evaluation of tea-scented roses in China | |
| Shavandi et al. | Eryngium foetidum L. Coriandrum sativum and Persicaria odorata L.: a review | |
| Zhou et al. | Studies on the volatile compounds in flower extracts of Rosa odorata and R. chinensis | |
| Cheong et al. | Characterization of volatile compounds and aroma profiles of Malaysian pomelo (Citrus grandis (L.) Osbeck) blossom and peel | |
| Ngassoum et al. | Aroma compounds of essential oils of two varieties of the spice plant Ocimum canum Sims from northern Cameroon | |
| KR102406007B1 (en) | Perfume composition for expressing the fragrance of Citrus | |
| JP5972893B2 (en) | A perfume composition that reproduces the fragrance of a flower of Jeju mandarin and an external preparation for skin containing the same | |
| Yang et al. | Unravelling the key aroma compounds in the characteristic fragrance of Dendrobium officinale flowers for potential industrial application | |
| Karapandzova et al. | The influence of duration of the distillation of fresh and dried flowers on the essential oil composition of lavandin cultivated in Republic of Macedonia | |
| KR101758099B1 (en) | Perfume composition for expressing the fragrance of fruity Hanbang and the composition for skin external application containing the same | |
| Porter et al. | Floral volatiles of the sweet pea Lathyrus odoratus | |
| KR20110001569A (en) | Perfume composition for expressing the fragrance of daphne kiusiana | |
| KR20130017683A (en) | Aromatic composition reproduced fragrance of lindera erythrocarpa | |
| Minteguiaga et al. | Impact of gas chromatography and mass spectrometry combined with gas chromatography and olfactometry for the sex differentiation of Baccharis articulata by the analysis of volatile compounds | |
| CN114196475A (en) | Ginger flower essence | |
| Phi et al. | Characterisation of the odour volatiles in Citrus aurantifolia Persa lime oil from Vietnam | |
| KR20140062948A (en) | Perfume composition for expressing the fragrance of rubus coreanus miquel | |
| Sanchez et al. | Sensory and analytical evaluation of hop oil oxygenated fractions | |
| KR20170038709A (en) | Perfume composition for reproducibly expressing the fragrance of the flower of Jasminum polyanthum Franch | |
| KR20130053688A (en) | Perfume composition for expressing oriental herbal fragrance | |
| Altaf et al. | Study of volatiles from fresh and dried eucalyptus (Eucalyptus citriodora) and spearmint (Mentha spicata) leaves using gas chromatography (GC-FID). | |
| KR101608883B1 (en) | Perfume Composition having the fragrance of Cymbidium goeringii Reichb | |
| Plotto et al. | Aroma quality of lavender water: a comparative study | |
| KR101669664B1 (en) | Perfume composition for expressing the fragrance of achillea sibirica and skin external composition using the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |